INGREDIENTS
1lb (450g) icing sugar
2 egg whites
peppermint essence and food colouring.
Dolly mixtures, silver balls etc to decorate
Recipe continues
METHOD
Sift the sugar. Place the egg whites in a bowl and beat lightly with a fork, just sufficiently to break up the albumen.
Add half the icing sugar and stir until well mixed, using a wooden spoon. Beat for 5 minutes. Add the rest of the icing sugar and the essence until the mixture is stiff. If you need to add more icing sugar do.
Separate the mixture into three and add different food colourings to each. Pastels are nice.
Roll out and cut out into shapes – hearts, circles and stars. Decorate with the sweets. Leave on some greaseproof paper to dry out.
Box up.